Slow Cooked Shredded Beef Ragu Pasta

Name: Slow Cooked Shredded Beef Ragu Pasta
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Cuisine: Italian
Ingredients: 1.25kg / 2.5 lb chuck beef (or other slow cooking beef cut, cut into equal 4 pieces (Note 1)); 2 tsp cooking salt / kosher salt ((1 1/2 tsp table salt, 3 tsp flakes)); 1/2 tsp black pepper; 3 tbsp olive oil (, separated); 3 cloves garlic (, minced); 1 onion (, diced); 1 cup carrots (, diced (Note 2)); 1 cup celery (, diced (Note 2)); 800g / 28oz crushed canned tomatoes; 3 tbsp tomato paste; 2 beef bouillon cubes (, crumbled (Note 3)); 1 cup red wine (, full bodied (like merlot, cabernet sauvignon), or sub with beef broth/stock); 1 1/2 cups water ((Note 3)); 3/4 tsp dried thyme ( or 2 sprigs fresh thyme); 3 bay leaves (, dried or fresh); 1 lb /500g dried pappardelle (, or other pasta of choice (Note 4)); Freshly grated parmesan cheese or parmigiano reggiano; Fresh parsley (, finely chopped (optional))

Instructions

Prep:20minCook:3h 30min

Recipe video above. Ragu is one of those recipes that really showcases the beauty of Italian cooking - everyday ingredients, fast prep, leave it to cook long and slow and you end up with a luscious dish that tastes like a million bucks. This recipe makes enough sauce to serve 8 and freezes great.Pasta per serving - Allow 80g / 2.8oz pasta per person for normal appetites (3/4 cup heaped ragu pp), 100g / 3.5oz for hearty appetites (1 cup ragu pp).

Updated at: Sun, 23 Aug 2026 00:56:20 GMT